This Stuffed Zucchini recipe is a delightful blend of tender zucchini boats filled with a savory mixture of chicken, mushrooms, and cheese. Topped with a creamy yogurt sauce, this dish is perfect for a light dinner or an impressive side dish. It’s packed with protein, veggies, and rich flavors that will make it a favorite at your table.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Stuffed Zucchini:
- 2 medium zucchini
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 chicken fillet (about 150 g), diced
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- 150 g mushrooms, sliced
- 1 pepper (red or green), diced
- 100 g mozzarella cheese, shredded
For the Yogurt Sauce:
- 2 tablespoons yogurt
- 1 tablespoon mayonnaise
- 1/2 cucumber, finely chopped
- 1 tablespoon fresh dill, chopped
Directions
- Prepare the Zucchini:
- Preheat the oven to 180°C (350°F).
- Wash the zucchini and cut them in half lengthwise. Scoop out the center of each half with a spoon to create “boats.” Set the scooped flesh aside for later use.
- Cook the Filling:
- Heat vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add diced chicken fillet to the pan, season with salt, black pepper, and paprika, and cook until the chicken is no longer pink.
- Add the sliced mushrooms and diced pepper, and continue to cook until the vegetables are tender and any excess moisture has evaporated. Stir in the reserved zucchini flesh and cook for another 2 minutes. Remove from heat.
- Stuff the Zucchini:
- Place the zucchini halves on a baking tray lined with parchment paper. Fill each zucchini boat with the chicken and vegetable mixture.
- Top each stuffed zucchini with shredded mozzarella cheese.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the zucchini is tender and the cheese is melted and golden.
- Make the Yogurt Sauce:
- In a small bowl, mix together yogurt, mayonnaise, chopped cucumber, and dill. Stir until well combined. Season with salt and pepper to taste.
- Serve:
- Serve the stuffed zucchini hot with a dollop of the refreshing yogurt sauce on the side.
Serving Suggestions
- Enjoy as a main course with a side salad or steamed vegetables.
- Pair with rice or quinoa for a complete meal.
Cooking Tips
- Customize the Filling: You can replace chicken with ground beef, turkey, or keep it vegetarian by adding more veggies like spinach or corn.
- Make Ahead: Prepare the filling in advance and stuff the zucchini when ready to bake for an easy weeknight meal.
- Cheese Variation: Swap mozzarella with cheddar, feta, or gouda for different flavor profiles.
Nutritional Benefits
- High in Protein: Thanks to the chicken and mozzarella, this dish provides a good amount of protein.
- Rich in Vegetables: Zucchini, mushrooms, and peppers add fiber, vitamins, and antioxidants.
- Low in Carbs: Suitable for low-carb and keto-friendly diets.
Dietary Information
- Low-Carb: Suitable for those watching their carb intake.
- Gluten-Free: Naturally gluten-free when using fresh ingredients.
- Low-Sugar: Contains no added sugars, making it suitable for sugar-conscious diets.
Nutritional Facts (per serving, approximately 4 servings)
- Calories: 220
- Protein: 18 g
- Carbohydrates: 10 g
- Fat: 12 g
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the oven at 175°C (350°F) for about 10 minutes or until heated through.
Why You’ll Love This Recipe
- Easy to Prepare: Simple ingredients come together quickly for a delicious meal.
- Versatile: Customize the filling with your favorite proteins or veggies.
- Light and Healthy: A great way to enjoy a hearty meal without feeling heavy.
- Perfect for Any Meal: Makes a fantastic lunch, dinner, or side dish for any occasion.
Conclusion
Stuffed Zucchini with Chicken and Mushroom Filling is a flavorful, nutritious, and versatile dish that brings together the best of fresh ingredients. The tender zucchini pairs perfectly with the savory filling, while the creamy yogurt sauce adds a refreshing touch. Whether served as a main or a side, this dish is sure to delight everyone at the table!
Frequently Asked Questions
- Can I make this dish vegetarian?
Yes, substitute the chicken with extra mushrooms, beans, or tofu for a vegetarian option. - Can I use a different cheese?
Absolutely! Feta, cheddar, or gouda are great alternatives. - How do I know when the zucchini is done?
The zucchini should be tender but still hold its shape, and the cheese should be melted and golden. - Can I freeze stuffed zucchini?
It’s best eaten fresh, but you can freeze leftovers for up to a month. Reheat in the oven for the best texture. - Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt will work well and add a thicker, creamier texture to the sauce. - What can I serve with this dish?
Serve with a simple salad, garlic bread, or steamed vegetables for a complete meal. - Can I prepare this recipe ahead of time?
Yes, prepare the filling in advance and stuff the zucchini when ready to bake. - How do I make it spicier?
Add chili flakes or a diced jalapeño to the filling for an extra kick. - Is it necessary to pre-cook the zucchini?
Pre-cooking is unnecessary; baking them stuffed will cook them through perfectly. - Can I use different herbs in the yogurt sauce?
Yes, feel free to use mint, chives, or parsley instead of dill.
Enjoy making and serving this delightful Stuffed Zucchini recipe, and don’t forget to share your culinary success!